I may not be Southern, but that doesn't mean I can't go gushy for a plantation fête full of gorgeous letterpress details and shades of coral and tangerine! Carter and Fred chose Charleston for a destination celebration, and enlisted Tara Guerard of Soiree to help them plan a Thursday backyard barbeque, Halloween rehearsal dinner and their stunning Saturday nuptials!
Save the dates from The Lettered Olive introduced the wedding's theme, birds and branches, and a palette of warm grey, orange and pink, and welcome bags included a Charleston visitors' guide, gourmet nibbles, and booklets that included the weekend's events, transportation and the couple's favorite sights. A custom-designed invitation suite by Ceci New York mimicked the branch elements on Carter's hand-painted Carolina Herrera gown, the source of her wedding inspiration. She paired her gorgeous tulle confection with a Romona Keveza floor-length veil, designed with a special slit so she could lace arms with her father walking down the aisle, and a bouquet of dahlias, peonies and lambs ear by Soiree. The groom and his groomsmen wore classic black tuxedos, and bridesmaids chose chocolate J.Crew dresses. After a traditional Episcopalian ceremony at the spectacular French Huguenot Church, which was decorated with blooming branches, large white dahlias and orange striped grosgrain ribbon, the newlyweds walked down the aisle to a surprise rendition of "Oh Happy Day" by the Voices of Deliverance Gospel Choir.
Guests arrived at the Drayton Hall Plantation by trolley and enjoyed cocktails and hors d'ourves alfresco, including an oyster bar, pulled pork sandwiches and miniature grilled pimento cheese sandwiches from Good Food Catering. Guests found calligraphed birds tied to branches with their table assignments, and the dinner tent featured a magnificent atrium to house the wedding party. Dinner began with a special salad created from the bride's family recipe, followed by quail breast stuffed with grilled harvest apples, calvados sauce, and fresh chives, served with grits and sauteed haricots verts, perfect for a fall feast.
The bride changed into a slimmer Carolina Herrera dress for dancing to Atlanta Rhythm and Groove, and guests wrapped up in pashminas, tied to the back of each chair. A carrot and coconut cake confection by Jim Smeal was housed in a large iron birdcage; other sweets included chocolate quail eggs and bite-sized pecan and pumpkin pies. Guests took home the mother of the bride's bread-and-butter pickles, and blew on whistles as the newlyweds drove off in a vintage Rolls-Royce towards their Mexican honeymoon!